Healthy Little Vittles

Quinoa + Pea Pesto Stuffed Sweet Potatoes

Sometimes I just don’t know what to cook, and I get overwhelmed with thinking of what to make for dinner. I’m right there with ya, friend. And you know, let’s not over complicate it. What’s that saying? Less is more. And you know, sometimes it really is. So as I stood staring in my fridge, I grabbed some leftover pea pesto and went from there.

Sweet potatoes are always good, and the good news is, you can stuff them with pretty much anything and it’s a winner dinner (or breakfast, or lunch!). In this particular dish I cooked up some quinoa, mixed in some cranberries, drizzled some avocado cream, added a dollop of pea pesto, and sprinkled some pomegranate seeds over top for a perfect touch of sweetness (and antioxidants we all need this time of year)! You can serve over a bed of arugula or you can simply add a few leaves. Yum and done.

Pea Pesto

Avocado Cream

1+1/2avocados

1/2cupunsweetened almond milk

pinchsalt

Vegan Parmesan Cheese

3/4cupraw cashews

1/4tspgarlic powder

3/4tspsalt

3-4tbspnutritional yeast

Instructions

Preheat your oven to 400 degrees

Cut the sweet potatoes in half length wise, drizzle with olive oil and place on a parchment paper lined baking sheet, flesh side facing down. Bake for 20-30 minutes until soft. In the meantime make your fillings

Cook your quinoa according to package directions

If you don't have any on hand (which I suggest you always have some on hand), make your vegan parmesan cheese by blending all ingredients until you achieve a parmesan cheese-like texture. Pour into a glass container and store in the fridge (when done)

In your blender or food processor, add all the pesto ingredients and blend until smooth and well combined

Rinse out your food processor/blender and add the avocado, almond milk, salt and blend until smooth. Keep it covered to keep it from browning prior to serving

Add the cranberries into the quinoa and stir to mix in

When the sweet potatoes are done cooking, let them cool slightly, then fluff the flesh with a fork. Add the quinoa + cranberries, pesto, drizzle with avocado cream, and sprinkle with pomegranate seeds. You can either serve over a bed of arugula or just add a few leaves over top

HEALTHY LITTLE VITTLES is a food blog created by certified health coach, Gina Fontana, that focuses on gluten-free + vegan + mostly plant-based recipes that take 30 minutes or less to prepare. All eaters welcome, I assure you there is something here for everyone!

Hi, my name is Gina Fontana, certified health coach, whole food lover, health enthusiast, and new mother. I had always hoped one day that I would be able to make a difference in the world and be a part of something big. I didn’t know how, or what that would look like; but as I write this blog today, I can honestly say my life has been changed forever.

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